Homemade Ikea Meatballs (Printable Version)
Tender beef-and-pork meatballs in a creamy mustard gravy, great with mashed potatoes and lingonberry jam.
# What You Need:
→ Meatballs
01 - 1/2 pound ground beef
02 - 1/2 pound ground pork
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1/4 cup whole milk
06 - 1/3 cup breadcrumbs
07 - 1 large egg
08 - 1/2 teaspoon salt
09 - 1/2 teaspoon black pepper
10 - 1/4 teaspoon ground allspice
11 - 1/4 teaspoon ground nutmeg
12 - 2 tablespoons unsalted butter, for frying
13 - 2 tablespoons vegetable oil, for frying
→ Cream Sauce
14 - 2 tablespoons unsalted butter
15 - 2 tablespoons all-purpose flour
16 - 1 1/4 cups beef stock or vegetable stock
17 - 1/2 cup heavy cream
18 - 2 teaspoons soy sauce
19 - 1 teaspoon Dijon mustard
20 - Salt, to taste
21 - Black pepper, to taste
# How to Make It:
01 - Combine breadcrumbs and milk in a large mixing bowl; allow to soak for 5 minutes.
02 - Add ground beef, ground pork, onion, garlic, egg, salt, black pepper, allspice, and nutmeg to the soaked breadcrumbs. Mix gently until ingredients are just combined.
03 - Form the mixture into walnut-sized balls, each approximately 1 1/4 inches in diameter.
04 - Heat butter and oil in a large skillet over medium heat. Cook meatballs in batches, turning them until browned on all sides, about 8 minutes. Remove browned meatballs and set aside.
05 - Melt butter in the skillet. Add flour and whisk continuously for 1 minute to form a roux.
06 - Gradually whisk in beef or vegetable stock until the mixture is smooth. Stir in heavy cream, soy sauce, and Dijon mustard. Simmer the sauce for 5 to 7 minutes, stirring, until thickened.
07 - Return meatballs to the skillet and coat with sauce. Allow to simmer gently for 5 to 10 minutes, ensuring meatballs are heated through.
08 - Serve hot, accompanied by mashed potatoes, lingonberry preserves, and steamed vegetables if desired.
# Expert Tips:
01 -
- Once you taste the silky homemade gravy, you’ll wonder why you ever settled for cafeteria trays.
- Each batch is loaded with the kind of cozy flavors that make the kitchen feel like a refuge from the world outside.
02 -
- Once, I overmixed the meat and ended up with dense, rubbery meatballs—always mix just until blended.
- Letting the browned bits from the pan become part of the sauce gives extra flavor you’d never get from a clean skillet.
03 -
- Frying in batches keeps the temperature even and prevents steaming, so every meatball crisps perfectly.
- Letting the formed meatballs rest in the fridge for 20 minutes before frying helps them hold their shape.